Curried Zucchini Soup

Ingredients
5 Tablespoons butter
2 onions, coarsely chopped
5 Tablespoons curry powder
Chicken stock
2 potatoes, peeled and cubed
1 tsp. salt
1 tsp. pepper
6 zucchini, sliced
More chicken stock, heavy or light cream.

Preparation
– Sauté onions with the butter until soft. Add the curry powder and cook low for about 5 minutes.

- Add the potatoes and cover with chicken stock. Cook until tender then add the zucchini, adding more stock to cover.

- Cook the zucchini until soft. Put the soup through a strainer, reserving the liquid.

- Put the solids into a blender or processor and puree. Return the puree to the soup pot, adding the reserved liquid.

- Add more stock, heavy cream or light cream to bring it to the right consistency.

I wrote this on 14 February 07 when I was feeling .

Comment

  1. ramanan says,

    best soup evah!

 
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